Changes in lipid composition of hepatocyte plasma membrane induced by overfeeding in duck

Molee, Wittawat; Bouillier-Oudot, Michel; Auvergne, Alain; Babile, René

doi:10.1016/j.cbpc.2005.05.007

Cited by 33 publications

(30 citation statements)

References 30 publications

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“…In the last two decades, it has been suggested that the lipid composition of the diet influences the fatty acid profile of the serum and the lipid content of the plasma membrane. [27][28][29] In fact, it has been shown that the length of the fatty acid chain and the degree of saturation or unsaturation alter the fluidity and activity of several membrane-bound proteins. 30,31 In this context, few studies have evaluated the involvement of fatty acids in muscle trophism and myogenesis.…”

Section: Effects Of Fatty Acids On Skeletal Muscle Trophism and Regenmentioning

confidence: 99%

Regulation of muscle plasticity and trophism by fatty acids: A short review

Abreu

Leal-Cardoso

Ceccatto

et al. 2017

Rev. Assoc. Med. Bras.

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Summary The skeletal muscle tissue has a remarkable ability to alter its plastic structural and functional properties after a harmful stimulus, regulating the expression of proteins in complex events such as muscle regeneration. In this context, considering that potential therapeutic agents have been widely studied, nutritional strategies have been investigated in order to improve the regenerative capacity of skeletal muscle. There is evidence of the modulatory action of fatty acids, such that oleic and linoleic acids, that are abundant in Western diets, on muscle function and trophism. Thus, fatty acids appear to be potential candidates to promote or impair the recovery of muscle mass and function during regeneration, since they modulate intracellular pathways that regulate myogenesis. This study is the first to describe and discuss the effect of fatty acids on muscle plasticity and trophism, with emphasis on skeletal muscle regeneration and in vitro differentiation of muscle cells.

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Section: Effects Of Fatty Acids On Skeletal Muscle Trophism and Regenmentioning

confidence: 99%

Regulation of muscle plasticity and trophism by fatty acids: A short review

Abreu

Leal-Cardoso

Ceccatto

et al. 2017

Rev. Assoc. Med. Bras.

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“…They were reared, until the age of 12 weeks according to standardized practices (Molee et al, 2005). They were then force-fed in collective cages (four animals per cage) during 12 days, by the distribution of a soaked-corn mixture (grain-flour, 42% to 58%) twice daily.…”

Section: Animals Breeding and Force Feedingmentioning

confidence: 99%

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Fernández

Lahirigoyen

Auvergne

et al. 2010

Animal

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This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French ' foie gras'. The ducks (n 5 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bolt) and controlled atmosphere stunning (CAS: phase 1, CO 2 (40%)-O 2 (30%)-N 2 (30%), for 2 min followed by phase 2, CO 2 . 85% in air, for 2 min). The same methods (except head-only stunning which was not applied) were used in geese (n 5 40 per group). During the first 5 min after slaughter, the stunning techniques that did not kill the animals were associated with a high incidence of head movements (mechanical and electrical head-only stunning), convulsions and convulsive wing flapping (mechanical stunning), in both species. Consequently, the rate of post-mortem pH fall in breast muscle was enhanced and the meat was paler when measured at 24 h or 6 days post mortem ( L*, a*, b* coordinates). In ducks, the animals stunned in the water bath showed the lowest bleeding efficiency, compared to the three other procedures. In geese, the mechanical stunning allowed the highest recovery of blood compared to the CAS and the water-bath methods. Meat texture assessed instrumentally and fluid losses during storage and processing were not affected by the stunning method in any species. Sensory analysis showed a higher score for bloody appearance of raw meat in ducks stunned with the methods that kill before neck cutting (water-bath and CAS). This effect was, however, not linked to the rate of bleeding. The sensory properties of cooked meat were not affected by the stunning method. In both ducks and geese, CAS was associated with the lowest rate of fractures of humeral bone but CAS-stunned geese showed the most engorged wing veins. Overall, these results show the positive effect of CAS on the appearance defects of carcass and meat of ducks and geese, and, on the contrary, they confirm the detrimental effects of water-bath stunning on these criteria. However, the incidences on meat sensory qualities were scarce.

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“…According to published research data, it is one of the main factors for the insufficient fulfillment of ducks' and geese's potential with regard to liver steatosis, as a result of disrupting the thermoregulation and respiratory processes within their bodies (Gué-mené et al, 2001;Molee et al, 2005;Guémené et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

Histostructure of different quality classes of fattened liver from mule ducks

Petrov¹,

Bochukov²,

Penchev³

et al. 2017

BJVM

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SummaryPetrov, P., A. Bochukov, G. Penchev & V. Gerzilov, 2017. Histostructure of different quality classes of fattened liver from mule ducks. Bulg. J. Vet. Med., 20, No 4,[319][320][321][322][323][324][325][326] This study encompassed a total of 15040 fattened liver samples, obtained during the four seasons of the year. The fattened liver quality was evaluated with regard to its weight and structure and classified in five classes. The analysis of the results indicated that the largest amount of fattened liver from the two highest quality classes -"Esc" and "E" was obtained during the autumn (85.46 % total), whereas in the other seasons the largest amounts of fattened liver were of the "AD" class. The spring was a period when an increase in the relative share of low-quality liver of grade "TV" (20.87 %) and "C" (5.07 %) was detected. The histological studies indicated that hepatocytes with large-drop fatty infiltration were predominant in liver of classes "Esc" and "E", with preserved cellular boundaries, with the exception of sporadic cases in the "Esc" class, mostly in the autumn. A specific feature for the "AD" quality class was the prevalence of glandular tubules, with predominantly small-and mediumdrop fatty infiltration occurring within their hepatocytes. Seasonal differences in the histostructure of the fattened liver were also detected. In the "TV" quality class two types of glandular tubules with small-and medium-drop fatty infiltration were observed. In some cases, large-drop fatty infiltration could be observed as well -mostly in the summer, and connective tissue between the glandular tubules was preserved, without fattening of its cells. In the "C" quality class, fatty infiltration was incomplete. The histological image showed mostly small-drop fatty infiltration in the cytoplasm of most hepatocytes.

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Changes in lipid composition of hepatocyte plasma membrane induced by overfeeding in duck

Cited by 33 publications

References 30 publications

Regulation of muscle plasticity and trophism by fatty acids: A short review

Regulation of muscle plasticity and trophism by fatty acids: A short review

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Histostructure of different quality classes of fattened liver from mule ducks

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